African street food recipes

Published 08/08 2013 11:58AM

Updated 08/08 2013 01:20PM

Mango Fritters

This dish is traditional street food from Tanzania. Fritters are also common food in several countries including Japan and Britain. These fritters are often cooked with pineapples, maize or vegetables.
Chef Brian M. Romano, CEC
Serves 4


1             Mango, peeled & de-seeded and cut into wedges
1/2 cup            Flour
1            Egg, beaten
2 Tablespoons        Milk
1/2 teaspoon         Salt
1-2 cups        Canola oil, for frying

1.    Heat the oil until approximately 350 degrees (your oil should slightly bubble at proper temperature).
2.    Beat an egg in a medium-sized bowl. Add milk, and mix well.
3.    Add the flour and salt to the egg mixture and stir until incorporated. 
4.    Dip the mangos into the mixture. Remove any excess batter by shaking them gently above bowl.
5.    Lightly drop mangos into the oil and cook until golden brown.
6.    Remove mangos from oil and allow excess oil to drain off.

Kalawule (spicy fried bananas)

A very common snack, often served in the evenings. This dish is usually plantains instead of bananas. There are several variations from other African countries such Ghana, Nigeria and Malawi.

Chef Brian M. Romano, CEC
Serves 4


2            Bananas or plantains, peeled and sliced half-inch thick
1/2 teaspoon        Freshly grated ginger            
 pinch         Cayenne pepper
1/2 teaspoon        Sugar
1/4 cup         Canola oil, for frying
1.    Heat the oil in a sauté pan until hot.
2.    Add the bananas to the oil and lightly season the bananas while they are frying with half of the ginger, sugar and cayenne pepper.
3.    After the bananas have a crisp texture on the bottom, gently turn over and repeat the seasoning process until crisp. Serve immediately.

Mafe (Peanut stew)

This dish is native to the Wolof people of Senegal and Gambia, and is also served throughout Africa. There are several variations depending on food availabilities. This dish can be made with a variety of vegetables or animal proteins including lamb, chicken or fish.

Chef Brian M. Romano, CEC
Serves 4


1/2 pound            Chicken, cubed
1                Onion, large diced
1                 Red pepper, large diced
1                 Chili - Serrano chili's or poblanos work really well
4                 Tomatoes, large diced
1 1/2 Tablespoons        Tomato paste
1 1/2 cups    Chopped vegetables (eggplant, carrots, sweet potatoes or cabbage)
1 cup                Chicken or vegetable stock

3/4 cup                Peanut butter
1/2 teaspoon            Salt
1/4 cup                Corn oil

1.    Heat the oil in a medium size pot. When the oil is hot add the chicken, red pepper, and onions. Cook until the chicken is lightly brown.
2.    Add the chilies, tomatoes, tomato paste, and chopped vegetables. Cook for approximately 2 minutes, and then add stock to the mixture.
3.    Reduce to a simmer. Add the peanut butter and salt.
4.    Stir occasionally. Cook mixture until vegetables become tender. (Total cook time will be about 30-60 minutes.)
5.    Adjust seasoning and consistency if necessary.

Copyright 2015 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.